Tuscan white bean and kale soup recipe: a soup to restore you from a cold, windy, winter day.
Last year, our Tuscan adventure helped me collect wonderful recipes and cooking books that I am gradually and satisfyingly trying, including this Tuscan white bean and kale soup recipe that Monticchiello’s friend Roberto gave me.
It’s all you need to restore from a windy, cold winter day.
I remember my first Italian winters to be freezing (I was born in Venezuela, and there’s no winter there). I can clearly recall two sensations: lack of physical flexibility (socks, wool itching vests, coats, scarfs, hats, sweaters…) and cheek-ache (don’t ask me why).
But time taught me how to survive and now Winter is as awesome as Summer. It’s the perfect time for coziness. And I love coziness. Also, I have a few secrets: large boots, so I can wear (and not show) the heaviest socks in town; hats; liters of burning teas; spirits :-), and Tuscan scorching soups…
Tuscan white bean and kale soup recipe
Ingredients
- 1 fresh onion
- 1 carrot
- 1 bunch of kale
- 2 medium potatoes
- 1 can white cannellini beans (pre-cooked) 17.5 oz
- 1 cup of tomato puree
- 2 cups of water
- salt
- extra-virgin olive oil
- 4 slices of Italian bread Casareccio - sourdough is the best
Instructions
-
Peel and dice the potatoes. Trim (remove the stem and center vein) and julienne the kale.
-
Peel and thinly chop carrots and onion.
-
Brown them in a medium-size pot with a few tablespoons of olive oil.
-
Add the tomato puree, stir and let cook a few minutes.
-
Add potatoes, kale and a teaspoon of salt and stir. Add water and cook for about an hour.
-
After 30 minutes, puree half of the beans and add both the bean cream and the whole beans to the soup.
-
When the cooking hour has passed, serve the soup hot into bowls where you have previously laid sliced Italian bread.
-
You can season the soup with parmesan or pecorino cheese, olive oil or crunchy toasted pancetta (my fave).
enjoy your warming Tuscan white bean and kale soup recipe
Claudia